📝 About This Recipe
Originating from the Hwanghae province, Hobak-kimchi is a soul-warming rustic delicacy that transforms humble autumn pumpkins and cabbage into a complex, fermented masterpiece. Unlike crisp summer kimchis, this version is celebrated for its deep, earthy sweetness and velvety texture that develops as the pumpkin softens during fermentation. It is a brilliant example of zero-waste Korean temple-style wisdom, often utilizing the tough outer leaves of napa cabbage to create a rich, savory stew-base or a pungent side dish.
🥗 Ingredients
The Vegetables
- 2 pounds Napa Cabbage (cut into 2-inch bite-sized squares)
- 1.5 pounds Sugar Pumpkin or Kabocha Squash (seeded, peeled, and sliced into 1/4 inch thick half-moons)
- 1/2 pound Korean Radish (Mu) (sliced into thin bite-sized rectangles)
- 1/2 cup Korean Coarse Sea Salt (for brining)
- 6-8 stalks Scallions (cut into 2-inch lengths)
- 1 bunch Korean Chives (Buchu) (cut into 2-inch lengths)
The Porridge Base
- 1 cup Water
- 2 tablespoons Sweet Rice Flour (Glutinous Rice Flour)
The Seasoning Paste
- 1 cup Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 1/2 cup Fish Sauce (anchovy or sand lance sauce)
- 2 tablespoons Salted Shrimp (Saeujeot) (finely minced)
- 1/4 cup Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 tablespoon Sugar (to balance acidity)
👨🍳 Instructions
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1
Prepare the vegetables: Cut the napa cabbage into bite-sized squares. Peel the pumpkin, remove seeds, and slice into 1/4-inch thick pieces. Slice the radish into similar sizes.
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2
Brining process: In a very large bowl, toss the cabbage, pumpkin, and radish with the coarse sea salt. Let it sit for about 2 hours, tossing every 30 minutes to ensure even salting. The vegetables should become flexible and release liquid.
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3
Make the porridge: While the vegetables brine, whisk the water and sweet rice flour in a small saucepan over medium heat. Stir constantly until it bubbles and turns into a translucent, thick paste. Remove from heat and let it cool completely.
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4
Create the seasoning base: In a medium bowl, combine the cooled rice porridge with the Gochugaru. Let it sit for 10 minutes so the chili flakes rehydrate and turn a deep, vibrant red.
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5
Finish the paste: Add the fish sauce, minced salted shrimp, garlic, ginger, and sugar to the chili mixture. Mix thoroughly until a pungent, thick paste forms.
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6
Rinse the vegetables: After 2 hours, rinse the salted vegetables 3 times in cold water to remove excess salt. Drain them in a colander for at least 20 minutes; excess water will dilute the flavor.
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7
Combine: Transfer the drained vegetables to a large mixing bowl. Add the scallions and Korean chives.
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8
Seasoning: Add the seasoning paste to the vegetables. Using gloved hands, gently toss and massage the paste into every piece of vegetable until everything is evenly coated.
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9
Packing: Pack the kimchi into clean glass jars. Press down firmly to remove air pockets, leaving at least 2 inches of headspace at the top for fermentation gases.
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10
Initial Fermentation: Leave the jars at room temperature for 24-48 hours. You will see small bubbles forming and notice a sour, fermented aroma.
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11
Cold Fermentation: Move the jars to the refrigerator. While you can eat it after 3 days, Hobak-kimchi is best after 2-3 weeks when the pumpkin has fully softened and infused the brine with its sweetness.
💡 Chef's Tips
Use Kabocha squash for the best results; its chestnut-like flavor and firm texture hold up better than watery pumpkins. Always use Korean coarse sea salt (Cheonil-yeom) for brining; table salt is too salty and lacks the minerals needed for proper fermentation. Wear food-safe gloves when mixing to prevent the chili flakes from staining your hands or causing 'chili burn.' If the kimchi tastes too salty before fermenting, add a few more slices of raw radish or pumpkin to soak up the salt. Don't throw away the 'over-fermented' Hobak-kimchi! It makes the world's best Kimchi Jjigae (stew) when boiled with pork belly.
🍽️ Serving Suggestions
Serve chilled as a side dish with a steaming bowl of purple multi-grain rice (Heukmi-bap). Pair with Bossam (boiled pork belly); the sweetness of the pumpkin cuts through the richness of the meat beautifully. Use the aged kimchi and its juice to make 'Hobak Kimchi Guk,' a comforting, tangy warm soup. Pairs excellently with a glass of Makgeolli (Korean rice wine) for a traditional rustic experience. Serve alongside grilled mackerel or other oily fish to provide a bright, acidic contrast.